Bea's Orange Sponge Cake
5egg yolks, reserve whites
1 1/4 cgranulated sugar
1/2 cfresh orange juice
1/2 ctap water
2 cself-rising flour* (see step 4)
2 Tbsporange zest
5egg whites, beaten stiff but not dry
1 1/2 cpowdered sugar
2 Tbsporange juice
How to Make Bea's Orange Sponge Cake
- Preheat oven to 350.
CAKE: Beat egg yolks, sugar and orange juice for 10 minutes with electric mixer. Add water and beat for an additional 2 minutes. Add flour and beat for 1 minute or until thoroughly blended. Fold in orange zest and egg whites that have been beaten stiff but not dry. Bake in an ungreased tube pan at 350 for approximately 70 minutes or until cake tests done by using a cake tester or spaghetti noodle. Cool completely.
- GLAZE: Mix the powdered sugar and orange juice together until smooth. You may have to add more juice if glaze is too stiff or more powdered sugar if it's too runny. Glaze cooled cake. TIP: I usually punch holes in the top with a skewer so some of the glaze can seep down into the cake.
- NOTE: The recipe calls for an ungreased tube pan but I acutally spray mine & sprinkle a little sugar in the bottom. I'm just afraid to try my pan ungreased. You can probably spray with Baker's Joy.
- ***SELF-RISING FLOUR SUBSTITUTE***
2 cups all-purpose flour
2 tsp baking powder
2 tsp salt
1/2 tsp baking soda